JP2019180247A - Oil and fat composition, cocoa powder composition, and manufacturing method of cocoa powder composition - Google Patents

Abstract

To provide an oil and fat composition capable of easily dispersing a cocoa powder in cold water, a cocoa powder composition, and a manufacturing method of the cocoa powder composition.SOLUTION: There is provided an oil and fat composition containing 30 mass% to 99 mass% of oil and fat, 1 mass% to 55 mass% of polyglycerol aliphatic acid ester, 0.1 mass% to 25 mass% of sucrose laurate ester containing monoester, in which the polyglycerol aliphatic acid ester contains any one of diglycerol mono-oleate ester, diglycerol mono- di- oleate ester, diglycerol mono-laurate ester, pentaglycerol tri-oleate ester, pentaglycerol mono-oleate ester, pentaglycerol mono-laurate ester and decaglycerol penta-oleate ester.SELECTED DRAWING: Figure 1

Description

  The present invention relates to an oil and fat composition, a cocoa powder composition, and a method for producing a cocoa powder composition.

  Cocoa powder (cocoa powder) is usually prepared as follows. The harvested and fermented cocoa beans are roasted and crushed. Then, the crust and germ are removed from the crushed material, and only cacao nibs are recovered. The cacao nibs are ground cacao mass, and more than half of the cacao mass is fat content. The cocoa cake is crushed into a cocoa cake that is crushed by pressing the cocoa mass until the cocoa butter content is 8 to 30% by mass, and becomes a cocoa powder.

  Usually, at the stage of cacao nibs or cacao mass, alkali treatment is performed for the purpose of improving dispersibility in water or hot water, and improving color tone or flavor. The alkali treatment is a treatment for neutralizing an acidic substance contained in cacao nibs or cacao mass to some extent by immersing or mixing cacao nibs or cacao mass in an alkali solution. By performing the alkali treatment, the dispersibility in water and hot water is improved as compared with cocoa powder produced without treatment, and a desirable color tone can be obtained.

  However, if the alkali treatment is excessive, the flavor and color tone may deteriorate. By devising the cacao bean production area, fermentation, roasting, pressing, grinding, alkali treatment process, etc., the cocoa powder manufacturer produces a cocoa powder having a desirable flavor, color, and solubility as a favorite product.

  The cocoa powder produced by the above method is a fine powder containing 8 to 30% by mass of fat (cocoa butter). For this reason, although the dispersibility of cocoa powder in hot water and water has been improved to a certain extent by the above manufacturing process, the dispersibility in cold water is particularly poor and difficult to disperse in an aqueous solution. In some cases, cocoa powders gather and become lumps. Therefore, in order to disperse the cocoa powder, it was necessary to first knead it with a small amount of water and hot water, and then add water and hot water to the mixture while stirring.

  Therefore, various techniques have been proposed so far to improve the wettability of cocoa powder (for example, Patent Documents 1 to 4). Patent Document 1 discloses a method of obtaining an easily water-soluble cocoa powder by spraying an emulsifier dissolved in a liquid oil to a granulated product of cocoa powder or adjusted cocoa. Patent Document 2 discloses a method in which cocoa powder is used as granules and lipophilic polyglycerin fatty acid ester and hydrophilic polyglycerin fatty acid ester dissolved in fats and oils are sprayed onto the granules to obtain readily water-soluble cocoa. Patent Document 3 discloses an oil / fat composition for improving water wettability of cocoa powder containing fats and oils, polyglycerin fatty acid ester, and polyoxyethylene sorbitan acid ester. Patent Document 4 discloses an oil / fat composition for improving water wettability of cocoa powder containing medium-chain fatty acid triglyceride, polyglycerin fatty acid ester, and propylene glycol fatty acid ester.

JP 58-146238 A JP 07-078992 A JP 2005-110593 A JP 2005-168366 A

  When the fluidized bed granulation method is used as in the method for producing readily water-soluble cocoa powder described in Patent Documents 1 and 2, the dispersibility of the cocoa powder can be increased. However, since the powder containing a large amount of moisture derived from the binder liquid is dried after granulation, it is necessary to apply hot air to the powder in a fluidized state, and there is a problem that the flavor of the raw material is easily lost.

  Further, in the methods described in Patent Documents 3 and 4, it is easy to disperse cocoa powder in hot water only by the step of mixing the oil and fat composition and cocoa powder, but dispersibility in cold water is obtained. Absent.

  In view of the above problems, an object of the present invention is to provide an oil / fat composition, a cocoa powder composition, and a method for producing a cocoa powder composition in which cocoa powder can be easily dispersed in cold water.

  In order to solve the above problems, the oil and fat composition of the present invention comprises 30% to 99% by weight of fats and oils, 1% to 55% by weight of polyglycerol fatty acid ester, and 0.1% to 25% by weight. Sucrose laurate containing monoester, and the polyglycerin fatty acid ester is diglycerin monooleate, diglycerin mono-dioleate, diglycerin monolaurate, pentaglycerin trioleate , Pentaglycerin monooleate, pentaglycerin monolaurate and decaglycerin pentaoleate.

  The fats and oils are vegetable oils and fats, animal fats and oils, fractionated oils of the vegetable fats and oils, oils and fats obtained by hydrogenating the vegetable fats and oils, the animal fats and oils, the oils and fats, the vegetable fats and oils, the animal fats and oils, the fractionated oils or Either one or two or more of the hydrogenated fats and oils obtained by transesterification, or a medium chain fatty acid triglyceride may be included.

  The vegetable oil is one of soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, wheat germ oil, olive oil and rice bran oil The animal oil may contain beef tallow, lard, fish oil or milk fat.

  The fats and oils may include any of medium chain fatty acid triglycerides, olive oil, rice bran oil, soybean oil, rapeseed oil, sunflower oil, safflower oil and cottonseed oil.

  The monoester content of the sucrose laurate may be 1% by mass or more.

  Moreover, in order to solve the said subject, the cocoa powder composition of this invention contains the said oil-fat composition and cocoa powder.

  Moreover, in order to solve the said subject, the manufacturing method of the cocoa powder composition of this invention mixes the powder containing cocoa powder, and the said fats and oils composition, the mixing process which obtains a mixture, after the said mixing process, A stirring step of stirring the mixture.

  The mixing step may be a step of mixing the fat composition with the powder in a solid form.

  ADVANTAGE OF THE INVENTION According to this invention, the oil-and-fat composition which can disperse | distribute cocoa powder easily to cold water, the cocoa powder composition, and the manufacturing method of a cocoa powder composition can be provided.

It is the photograph which image | photographed the state after putting the oil-and-fat composition containing 15 mass% of sucrose lauric acid esters in a screw tube, and storing at 5 degreeC overnight. It is the photograph which image | photographed the state after putting the oil-and-fat composition containing 7.5 mass% of sucrose lauric acid ester in a screw tube at 5 degreeC overnight.

  Hereinafter, the oil and fat composition, the cocoa powder composition, and the method for producing the cocoa powder composition according to the present invention will be described. In addition, this invention is not limited to the following examples, In the range which does not deviate from the summary of this invention, it can change arbitrarily.

[Oil composition]
The oil / fat composition of the present invention comprises an oil / fat, a polyglycerol fatty acid ester, and a sucrose laurate containing a monoester. These configurations will be described below.

(Oil and fat)
The fats and oils play a role of dispersing the fat and oil composition into the cocoa powder or the cocoa powder composition. The oil / fat composition contains 30% by mass to 99% by mass of oil / fat. When the content of the oil and fat is within this range, the oil and fat composition can be dispersed in the cocoa powder. For example, when the oil content is less than 30% by mass, the oil composition may not be well dispersed in the cocoa powder due to the small amount of oil. There is a risk that problems may occur in storage stability, for example, the contents do not return even if they are completely separated. Moreover, when content of fats and oils is 99% or more, content of an emulsifier runs short and it becomes difficult to acquire the effect which provides dispersibility to cocoa powder. If the oil content of the fat is 40% by mass to 70% by mass, the dispersibility of the cocoa powder in particularly cold water is excellent, and the storage stability can also be satisfied.

  The oil and fat that can be included in the oil and fat composition is not particularly limited as long as it is edible and the oil and fat composition can easily disperse the cocoa powder in cold water.

  The fats and oils are, for example, vegetable oils and fats, animal fats and oils, fractionated oils of the vegetable fats and oils, oils and fats obtained by hydrogenating the vegetable fats and oils, the animal fats and oils, or the fractionated oils, the vegetable fats and oils, the animal fats and oils, and the fractionated oils. Alternatively, it may contain either one or more of the hydrogenated fats and oils obtained by transesterification, or medium chain fatty acid triglyceride (MCT: Medium Chain Triglyceride).

  For example, vegetable oils include soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, wheat germ oil, olive oil or rice bran. Any of the oils can be used. Moreover, for example, beef tallow, lard, fish oil or milk fat can be used as the animal fat.

  As an example, oils and fats that are liquid at room temperature may include medium chain fatty acid triglycerides, olive oil, rice bran oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, and cottonseed oil. In particular, in the case of medium chain fatty acid triglyceride or olive oil, the cocoa powder can be easily dispersed with cold water.

  Furthermore, if it is a medium chain fatty acid triglyceride, the oil and fat composition does not become cloudy under low temperature conditions, and is excellent in storage stability. Therefore, for example, the oil and fat composition can be stably stored for a long time under a temperature condition of about 0 ° C. to 50 ° C.

  The medium chain fatty acid triglyceride is a triglyceride having a medium chain fatty acid as a constituent component. The medium chain fatty acid is a general term for fatty acids having 5 to 12 carbon atoms such as caproic acid having 6 carbon atoms and caprylic acid having 8 carbon atoms.

  As the fatty acid composition of the medium chain fatty acid triglyceride, for example, C8 having 8 carbon atoms is about 97.3% by mass, the remaining about 2.7% by mass is C6 and C10, and C8 is about 81.6% by mass. The remaining about 18.4% by mass is C6, C10 and C12, C8 is about 37.6% by mass, C10 is about 33.9% by mass, C12 is about 20.2% by mass, and the rest is about 8. 3% by mass is C6, C14, C16, C18 and C18F1, C8 is about 74.7% by mass, C10 is about 24.7% by mass, and the remaining 0.6% by mass is C6, C12 and C14 Etc.

  Further, as the triglyceride composition of the medium chain fatty acid triglyceride, C24 having 24 carbon atoms is about 97.1% by mass, the remaining about 2.9% by mass is C22 and C26, and C24 is about 60% by mass. C26 is about 30.7% by mass, the remaining about 9.3% by mass is C22, C28 and C30, C24 is about 46% by mass, C26 is about 40% by mass, C28 is about 11% by mass, etc. Is mentioned.

(Polyglycerin fatty acid ester)
By using the polyglycerin fatty acid ester, it becomes possible to maintain the liquid state of the oil and fat composition containing the sucrose laurate ester described later. Since the oil and fat composition can be kept in a liquid state at a room temperature of 5 ° C. to 20 ° C., after dissolving the emulsifier in a solvent such as water or alcohol as in the past, the cocoa is prepared by a fluidized bed granulation method using a dedicated machine. Since it does not require the trouble of spraying the powder, the manufacturing cost can be reduced. Moreover, since it is not necessary to remove a solvent with hot air etc. from the cocoa powder after spraying, the flavor of cocoa powder can be maintained.

  The oil and fat composition contains 1% by mass to 55% by mass of a polyglycerol fatty acid ester. When the content of the polyglycerol fatty acid ester is within this range, cocoa can be dispersed in water. For example, when the content of the polyglycerin fatty acid ester is less than 1% by mass, there is a problem in storage stability, for example, the contents of the oil and fat composition cannot be completely separated by storage under low temperature conditions. May occur. Moreover, when there is little quantity of polyglyceryl fatty acid ester, it becomes impossible to hold | maintain an oil-fat composition in a liquid state, and there exists a possibility that a cocoa powder cannot be disperse | distributed favorably. On the other hand, when the content of the polyglycerol fatty acid ester is more than 55% by mass, the balance of the composition of the oil and fat composition is lost due to the lack of the amount of oil and fat and the amount of sucrose laurate in the oil and fat composition. The cocoa powder may not be well dispersed. If the oil content of the polyglycerin fatty acid ester is 20% by mass to 40% by mass, the cocoa is particularly excellent in dispersibility in cold water, and the storage stability can also be satisfied.

  The polyglycerin fatty acid ester is diglycerin monooleate, diglycerin mono-dioleic acid ester, diglycerin monolaurate, pentaglycerin trioleate, pentaglycerin monooleate, pentaglycerin monolaurate and decaglycerin. One of the pentaoleates. By including these ester compounds, the dispersibility of cocoa in particularly cold water is excellent.

  For example, the diglycerin fatty acid ester has a structure in which an arbitrary fatty acid is ester-bonded to diglycerin obtained by dehydration condensation of two glycerin molecules. In addition, oleic acid is an unsaturated fatty acid having 18 carbon atoms and one double bond, and lauric acid is a saturated fatty acid having 12 carbon atoms.

(Sucrose laurate)
Sucrose laurate makes it possible to maintain the oil composition in a liquid state by using it together with a polyglycerin fatty acid ester. Since the oil and fat composition can be held in a liquid state, it does not require the trouble of spraying the cocoa powder by a fluidized bed granulation method using a dedicated machine after dissolving the emulsifier in a solvent such as water or alcohol as in the past. Manufacturing cost can be reduced. Moreover, since it is not necessary to remove a solvent with hot air etc. from the cocoa powder after spraying, the flavor of cocoa powder can be maintained.

  Sucrose laurate is a structure in which an arbitrary number of lauric acid is ester-bonded to the eight hydroxyl groups of sucrose.

  The fat and oil composition contains sucrose laurate containing 0.1% by mass to 25% by mass of a monoester. Cocoa can be disperse | distributed to water because content of sucrose lauric acid ester exists in the range of 0.1 mass%-25 mass%. For example, when the content of sucrose laurate is less than 0.1% by mass, the content of sucrose laurate in the oil and fat composition is insufficient, and the effect of imparting dispersibility to the cocoa powder is achieved. It becomes difficult to get. On the other hand, when the content of sucrose laurate is more than 25% by mass, there is a problem in storage stability, for example, the contents of the oil and fat composition cannot be completely separated by storage under low temperature conditions. May occur. Moreover, when there is much quantity of sucrose lauric acid ester, it becomes impossible to hold | maintain an oil-fat composition in a liquid state, and there exists a possibility that a cocoa powder cannot be disperse | distributed favorably. If content of sucrose lauric acid ester is 5 mass%-20 mass%, while being excellent in the dispersibility of the cocoa in cold water especially, storage stability can also be satisfied.

  In the oil and fat composition of the present invention, the monoester content of sucrose laurate is preferably 1% by mass or more. That is, it is preferable that the content of a structure in which lauric acid is ester-bonded to only one of eight hydroxyl groups of sucrose is 1% by mass or more. Thereby, while being excellent in the dispersibility of the cocoa in cold water, the storage stability can also be satisfied. In particular, when the content of the monoester is 20% by mass to 50% by mass, the dispersibility of cocoa in cold water is excellent.

  When the content of monoester is 20% by mass, the remaining 80% by mass is generally the total content of diester, triester and polyester.

(Other configurations)
The oil and fat composition may include other components as long as the effects of the present invention are not impaired. For example, in order to adjust viscosity, storage stability at low temperature, and the like, a solvent such as water or ethanol can be included to such an extent that the flavor of the cocoa powder is not impaired. In addition, other emulsifiers such as distilled monoglyceride, reactive monoglyceride, polyglycerin ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like can be included.

(Method for producing oil and fat composition)
The method for producing the oil / fat composition is not particularly limited as long as the oil / fat, the polyglycerin fatty acid ester and the sucrose laurate can be uniformly mixed so as to be liquid at normal temperature. For example, an oil / fat composition can be easily produced by a production machine that can stir while heating a container containing oil / fat, polyglycerin fatty acid ester, sucrose laurate, and the like with a steam jacket, an IH heater, or the like. For example, the oil and fat composition of the present invention can be produced by heating and stirring at 40 to 120 ° C., preferably 80 to 100 ° C.

[Cocoa powder composition]
The cocoa powder composition of the present invention includes the above-described oil and fat composition of the present invention and cocoa powder.

(Cocoa powder)
As the cocoa powder, those introduced in the background art can be used, and for example, a fine powder containing a fat content of 8% by mass to 30% by mass can be used. That is, a low fat cocoa powder having a fat content of 10 mass% to 12 mass% and a high fat cocoa powder having a fat content of 20 mass% to 24 mass% can be used.

(Other configurations)
The cocoa powder composition may include other components in addition to the above components. For example, sweetness can be prepared by including a sweetener such as sugar. Moreover, a fragrance and flavor can be prepared by containing a fragrance | flavor. Alternatively, powdered dairy products and creaming powder may be included. Examples of dairy products include whole milk powder, skim milk powder, powdered fresh cream, condensed milk powder, and the like. Creaming powder is obtained by emulsifying and pulverizing oils and fats, proteins, emulsifiers, dextrins, etc. Examples of oils and fats include animal oils and vegetable oils, and hardened oils, transesterified oils and fractionated oils thereof. It is done. Examples of animal fats include milk fat and lard, and examples of vegetable fats and oils include soybean oil, cottonseed oil, rice oil, rapeseed oil, olive oil, palm oil, coconut oil, safflower oil, and the like. Examples of the protein include milk protein and vegetable protein. Examples of the emulsifier include distilled monoglyceride, reactive monoglyceride, polyglycerin ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like. Can be used. Powdered milk can be appropriately selected and used according to palatability.

  In the cocoa powder composition, the mass ratio of the oil / fat composition and the cocoa powder is not particularly limited, but is usually about oil / fat composition: cocoa powder = 1-10: 50-200. Also, the mass ratio of the oil / fat composition, sugar and fragrance is not particularly limited, but usually it is about fat / oil composition: sugar: creaming powder: fragrance = 1-10: 0-500: 0-300: 0-10. .

[Method for producing cocoa powder composition]
The method for producing a cocoa powder composition of the present invention includes a mixing step and a stirring step. Hereinafter, these steps will be described.

(Mixing process)
The mixing step is a step of obtaining a mixture by mixing the powder containing cocoa powder and the above-described oil and fat composition of the present invention. Examples of the powder containing cocoa powder include powders containing only cocoa powder, sweeteners such as sugar, creaming powder, and fragrances. This process will not be specifically limited if it can mix so that the mixture of such a powder and an oil-fat composition may be obtained. For example, it can mix by dripping an oil-fat composition to the powder containing cocoa powder using stirrers, such as a desktop mixer. Moreover, after mixing an oil-and-fat composition with a sweetener, creaming powder, and a fragrance | flavor previously, it can also mix with a cocoa powder.

  The oil / fat composition can be mixed with a powder containing cocoa powder after being mixed with a solvent such as water or ethanol according to the purpose. However, ethanol requires careful handling in manufacturing, and water needs to dry the cocoa powder composition later, which may impair the flavor by drying. Therefore, the mixing step can be a step of mixing the oil composition with the powder in a solid form. By doing in this way, it can manufacture safely, without impairing the flavor of a cocoa powder composition.

(Stirring process)
The stirring step is a step of stirring the mixture after the mixing step. The stirring step is not particularly limited as long as the powder containing the cocoa powder and the oil and fat composition can be stirred so as to be uniform.

  In addition, a mixing process and a stirring process can be performed in parallel. For example, using a stirrer such as a desktop mixer, the oil and fat composition can be dropped into a powder containing cocoa powder and stirred while mixing.

(Other processes)
The manufacturing method of the cocoa powder composition may include other steps in addition to the above steps. For example, the process etc. which mix and agitate a sweetener and a fragrance | flavor in advance, and the like can be included.

  In the above-described method for producing a cocoa powder composition, it is not necessary to perform drying with hot air as in the conventional fluidized bed granulation method, so that the flavor of cocoa powder that may be damaged by hot air drying can be maintained. In the case of the fluidized bed granulation method, it will be produced using a fluidized bed granulator that is a dedicated machine, but in the method of the present invention, it is sufficient if the mixing step and the stirring step can be performed. A dedicated machine is not always necessary, and the versatility of the equipment will be expanded. Furthermore, since an alcohol solvent such as ethanol is not required, it can be produced safely.

  EXAMPLES Hereinafter, although this invention is demonstrated further more concretely using an Example, this invention is not limited to a following example at all.

[Temperature storage test of oil and fat composition]
In this test, in order to verify the effect on the storage stability caused by the difference in the ratio of the components constituting the oil and fat composition, the oil and fat composition having different component ratios was prepared and stored at a low temperature. The state of the object was observed.

  Using an IH heater, the fats and oils compositions 1 to 18 were heated and stirred at 80 ° C. after adding fats and oils, polyglycerin fatty acid esters and sucrose lauric acid esters to the containers at the composition ratios shown in Tables 1 and 2. Produced. And the created fats and oils compositions 1-18 were put into the screw can, and it stored in the environment of 20 degreeC, 15 degreeC, 10 degreeC, and 5 degreeC overnight, and the state of the fats and oils compositions 1-18 immediately after storage was confirmed. . The results are shown in Tables 1 and 2. Moreover, the photograph which image | photographed the state of the oil-fat compositions 1-18 just after overnight storage at 5 degreeC is shown to FIG. In FIG. 1, the notation of 10 to 50 corresponds to the constituent ratio of the polyglycerol fatty acid ester. In FIG. 1, the fat composition 1 to 9 from left to right, and in FIG. 2 the fat composition 10 to 18 from left to right. They are arranged in the order.

  Here, the raw material of the fat and oil composition used for the temperature storage test will be described. First, as fats and oils, medium chain fatty acid triglyceride (MCT) (tri (caprylic acid / capric acid) glycerin product name: manufactured by Coconut MT Kao Co., Ltd.) was used. The fatty acid composition of Coconut MT is 0.3 mass% for C6, 81.6 mass% for C8, 17.4 mass% for C10, and 0.4 mass% for C12. The triglyceride composition of Coconut MT is 0.8 mass% for C22, 60 mass% for C24, 30.7 mass% for C26, 5.7 mass% for C28, and 0.3 mass% for C30.

  And as polyglycerin fatty acid ester, diglycerin monooleate (Product name: Poem DO-100V manufactured by Riken Vitamin Co., Ltd.) was used. Moreover, as sucrose lauric acid ester, L-595 (monoester content: 30 mass%, HLB: 5) by Mitsubishi Chemical Foods Co., Ltd. was used.

  In Tables 1 and 2, “dissolved” indicates a state in which the sucrose lauric acid ester is dissolved, as shown in FIGS. “White turbidity” indicates a state in which the oil and fat composition is white and cloudy, although the components are not separated. Further, “precipitation” indicates a state in which components are separated and a precipitate is observed. In the subsequent tests, in the temperature storage test of the oil and fat composition, the same experiment was performed and evaluation was performed based on the same standard unless otherwise specified.

  All of the oil and fat compositions 1 to 18 maintained a liquid state even under 5 ° C conditions. For example, in the case of an oil / fat composition containing 15% by mass of a sucrose laurate having a monoester content of 30% (oil / fat compositions 1 to 9 in Table 1), diglycerin mono used as a polyglycerin fatty acid ester. When the amount of oleic acid ester is 20% by mass or less, although sucrose lauric acid ester does not dissolve at low temperature and white turbidity and precipitation occur (Table 1, oil composition 1 to 3 in FIG. 1), these are again When heated to 80 ° C., it returned to a dissolved state and could be used without problems.

  Moreover, in the case of the oil-and-fat composition which contains 7.5 mass% of sucrose lauric acid ester whose monoester content is 30% (oil-and-fat composition 10-18 of Table 2), the diglycerol monoolein used as polyglycerol fatty acid ester When the amount of the acid ester is 10% by mass or less, the sucrose lauric acid ester does not dissolve at low temperature and white turbidity and precipitation occur (Table 1, oil composition 10 in FIG. 1). When heated, it returned to a dissolved state and could be used without problems.

  From this result, from the viewpoint of storage stability that the step of returning the oil and fat composition of the present invention to a dissolved state is omitted at the time of production, polyglycerin fatty acid ester is added within the range where sucrose laurate is dissolved in the oil and fat composition. It has been found desirable to use it. Specifically, in the range of sucrose laurate ester: polyglycerin fatty acid ester: fat = 0.1-30 mass%: 1-55 mass%: 30-99 mass%, the cocoa powder or the effect of the present invention or It was found that the oil and fat composition is preferably in a state in which it is in a dissolved state to the extent that the ability to disperse the cocoa powder composition in water is not inhibited.

[Examination of polyglycerol fatty acid ester]
In this test, in order to specify the polyglycerin fatty acid ester which can be used for an oil and fat composition, the oil and fat composition was manufactured and the storage stability was evaluated. Moreover, the cocoa powder composition was manufactured using the manufactured fat and oil composition, and the dispersibility with respect to the cold water of a cocoa powder composition was evaluated.

(Temperature storage test of oil and fat composition)
Examples 1 to 7 and Comparative Example 1 were prepared by using an IH heater and adding oils and fats, polyglycerin fatty acid ester and sucrose lauric acid ester to the container at the composition ratio shown in Table 3, followed by heating to 80 ° C. and stirring. ~ 5 oil and fat compositions were prepared. And the created oil and fat composition was put into the screw can, and it stored in the environment of 20 degreeC, 15 degreeC, 10 degreeC, and 5 degreeC overnight, and the state of the oil and fat composition immediately after storage was confirmed. The results are shown in Table 3.

  Among the raw materials of the oil and fat composition, as the polyglycerol fatty acid ester, diglycerol monooleate (product name: Poem DO-100V manufactured by Riken Vitamin Co., Ltd.), diglycerol mono-dioleate (product name: Sunsoft Q) -17B Taiyo Kagaku Co., Ltd.), diglycerin monolaurate (Product name: Sunsoft Q-12D Taiyo Kagaku Co., Ltd.), pentaglycerin trioleate (Product name: Sunsoft A-173E Taiyo Kagaku Co., Ltd.) ), Pentaglycerin monooleate (product name: Sunsoft A-171E Taiyo Kagaku Co., Ltd.), pentaglycerin monolaurate (product name: Sunsoft A-121E Taiyo Kagaku Co., Ltd.), decaglycerin pentaoleic acid Esther (Product name: Sanso G-175S Taiyo Kagaku Co., Ltd.), decaglycerin monooleate (Product name: Sunsoft Q-17S Taiyo Kagaku Co., Ltd.), diglycerin monostearate (Product name: Poem DS-100A RIKEN Vitamin Stock) Company-made), decaglycerin dekaoleate (product name: Sunsoft Q-1710S Taiyo Kagaku Co., Ltd.) was used.

  Further, as fats and oils, medium chain fatty acid triglyceride (MCT) (tri (caprylic acid / capric acid) glycerin product name: manufactured by Coconut MT Kao Co., Ltd.) is used, and as sucrose laurate, L-manufactured by Mitsubishi Chemical Foods Co., Ltd. 595 (monoester content: 30% by mass, HLB: 5) was used.

(Evaluation of dispersibility of cocoa powder composition in cold water)
1 part by weight of each of the oil and fat compositions of Examples 1 to 7 and Comparative Examples 1 to 5 is added to 75 parts by weight of sugar and 25 parts by weight of loft cocoa powder having a cocoa butter (fat content) of 10 to 12% by weight. The cocoa powder compositions of Examples 1-7 and Comparative Examples 1-5 were prepared by mixing while heating until reaching 70 ° C.

  In a 200 ml beaker, 100 ml of cold water adjusted to 5 ° C. was weighed, and a magnetic stirrer was placed and rotated at 200 rpm to stir the cold water. In this state, 10 g of each of the cocoa powder compositions of Examples 1 to 7 and Comparative Examples 1 to 5 was gently dropped into cold water, and the state in which the cocoa powder composition was dispersed was 10 seconds, 20 seconds, 30 Second and after 40 seconds, confirmation was made, and the evaluation criteria were set as follows to evaluate each. After 40 seconds, a sample that reached evaluation 4 was judged to be appropriate as a product. The results are shown in Table 3. In the following tests, in the test for confirming the dispersibility of the cocoa powder composition in cold water, the same experiment was conducted and evaluation was performed based on the same evaluation criteria unless otherwise specified.

<Evaluation criteria>
A state where the cocoa powder composition is completely submerged and dispersed, there is no undispersed residue at the bottom of the beaker, and no cocoa powder composition lump is seen in the cold water: Evaluation 5
A state in which the cocoa powder composition is completely submerged and mostly dispersed, but there is an undispersed residue at the bottom of the beaker, or a lump of cocoa powder composition is found in cold water: Evaluation 4
-Most of the cocoa powder composition is submerged and dispersed, but a little cocoa powder composition and bubbles remain on the surface of the cold water: Evaluation 3
-Although many cocoa powder compositions remain on the liquid surface, some cocoa powder compositions are dispersed in cold water: Evaluation 2
A state in which the cocoa powder composition floats on the surface of the cold water and hardly disperses in the cold water: Evaluation 1

  When diglycerin monolaurate, pentaglycerin monooleate, pentaglycerin monolaurate and decaglycerin pentaoleate are used as the polyglycerin fatty acid ester, sucrose laurate is not dissolved and clouding occurs. Although produced (Table 3, Examples 3, 5 to 7), when these were heated again to 80 ° C., they returned to a dissolved state and could be used without any problem. From this result, it was revealed that any of the oil and fat compositions of Examples 1 to 7 had no problem in the ability to disperse the cocoa powder or the cocoa powder composition in water.

  On the other hand, diglycerin monostearate ester and decaglycerin dekaoleate cannot dissolve sucrose laurate (Comparative Examples 2 and 3) and do not contain polyglycerin fatty acid ester (Comparative Example 4). ), The oil and fat composition solidified. Since it is difficult to produce a cocoa powder composition without solidifying the fat composition by a method such as adding alcohol, evaluation of dispersibility in cold water is performed. I did not.

(Results of evaluation of dispersibility of cocoa powder composition in cold water)
Each of the oil and fat compositions of Examples 1 to 7 had an evaluation result of evaluation 4 or more, and it was revealed that the dispersibility was good. In particular, as the polyglycerol fatty acid ester, diglycerol monooleate or di By using glycerin mono-dioleic acid ester, a cocoa powder composition that was quickly dispersed in cold water could be obtained (Examples 1 and 2).

  When decaglycerin monooleate is used as the polyglycerin fatty acid ester (Comparative Example 1) or when the polyglycerin fatty acid ester and sucrose fatty acid ester are not blended (Comparative Example 5), dispersibility in cold water Became an insufficient cocoa powder composition.

[Study of monoester content of sucrose laurate]
In this test, in order to specify the monoester content of sucrose lauric acid ester that can be used in the oil and fat composition, an oil and fat composition was produced and the storage stability was evaluated. Moreover, the cocoa powder composition was manufactured using the manufactured fat and oil composition, and the dispersibility with respect to the cold water of a cocoa powder composition was evaluated.

(Temperature storage test of oil and fat composition)
Using an IH heater, fats and oils, polyglycerin fatty acid ester in the container with the composition ratio shown in Table 3 so that the monoester content in sucrose laurate is 80, 30, 20, 10, 1% by mass, respectively. And after adding sucrose lauric acid ester, the oil-fat composition of Examples 8-11 was produced by heating and stirring at 80 degreeC. And the created oil and fat composition was put into the screw can, and it stored in the environment of 20 degreeC, 15 degreeC, 10 degreeC, and 5 degreeC overnight, and the state of the oil and fat composition immediately after storage was confirmed. The results are shown in Table 4.

  Among the raw materials of the oil and fat composition, as sucrose laurate, L-1695 (monoester content: 80% by mass, HLB: 16), L-595 (monoester content: 30) manufactured by Mitsubishi Chemical Foods, Inc. % By mass, HLB: 5) and L-195 (monoester content: 1% by mass, HLB: 1) were used.

  Moreover, medium-chain fatty acid triglyceride (MCT) (tri (caprylic acid / capric acid) glycerin product name: manufactured by Coconut MT Kao Co., Ltd.) is used as the fat and oil, and diglycerin monooleate (product name) is used as the polyglycerin fatty acid ester. : Poem DO-100V manufactured by Riken Vitamin Co., Ltd.).

(Evaluation of dispersibility of cocoa powder composition in cold water)
1 part by weight of each of the fat compositions of Examples 1 and 8 to 11 is added to 75 parts by weight of sugar and 25 parts by weight of low fat cocoa powder having a cocoa butter (fat content) of 10 to 12% by weight, and reaches 70 ° C. The cocoa powder compositions of Examples 1 and 8 to 11 were produced by mixing while heating until warm.

  In a 200 ml beaker, 100 ml of cold water adjusted to 5 ° C. was weighed, and a magnetic stirrer was placed and rotated at 200 rpm to stir the cold water. In this state, 10 g of each of the cocoa powder compositions of Examples 1 and 8 to 11 was gently dropped into cold water, and the cocoa powder composition was dispersed in 10 seconds, 20 seconds, 30 seconds, 40 Dispersibility was evaluated by checking separately after 2 seconds. After 40 seconds, a sample that reached evaluation 4 was judged to be appropriate as a product. The results are shown in Table 4.

  When the monoester content of the sucrose laurate is 80% by mass, the sucrose laurate is not dissolved at a low temperature and white turbidity or precipitation occurs (Table 4 Example 8), but again at 80 ° C. When it was heated up to, it returned to a dissolved state and could be used without any problem. Moreover, the dispersibility of the cocoa powder compositions of Examples 1 and 8 to 11 in cold water was also good.

  From the above results, when the monoester content of sucrose laurate is 1% by mass or more, both the storage stability as an oil and fat composition and the solubility of the cocoa powder composition in cold water are satisfactory. Confirmed to show.

[Examination of oils and fats applicable to oil and fat compositions]
In this test, in order to specify the fats and oils that can be used for the fat and oil composition, the fat and oil composition was manufactured and the storage stability was evaluated. Moreover, the cocoa powder composition was manufactured using the manufactured fat and oil composition, and the dispersibility with respect to the cold water of a cocoa powder composition was evaluated.

(Temperature storage test of oil and fat composition)
Using an IH heater, the oils and fats, polyglycerin fatty acid ester and sucrose lauric acid ester shown in Table 5 were charged into the container at the composition ratio shown in Table 5, and then heated to 80 ° C. and stirred for Examples 12 to 18 oil and fat compositions were prepared. And the created oil and fat composition was put into the screw can, and it stored in the environment of 20 degreeC, 15 degreeC, 10 degreeC, and 5 degreeC overnight, and the state of the oil and fat composition immediately after storage was confirmed. The results are shown in Table 5.

  Among the oil and fat composition raw materials, MCT is medium chain fatty acid triglyceride (tri (caprylic acid / capric acid) glycerin product name: manufactured by Coconut MT Kao Co., Ltd.), and polyglycerin fatty acid ester is diglycerin monooleate. (Product name: Poem DO-100V manufactured by Riken Vitamin Co., Ltd.), L-595 (monoester content: 30% by mass, HLB: 5) manufactured by Mitsubishi Chemical Foods was used as the sucrose laurate. .

(Evaluation of dispersibility of cocoa powder composition in cold water)
1 part by weight of each of the fat compositions of Examples 1 and 12 to 18 is added to 25 parts by weight of 75 parts by weight of sugar and 10 to 12% by weight of cocoa butter (fat), and reaches 70 ° C. The cocoa powder compositions of Examples 1 and 12 to 18 were produced by mixing while heating until warm.

  In a 200 ml beaker, 100 ml of cold water adjusted to 5 ° C. was weighed, and a magnetic stirrer was placed and rotated at 200 rpm to stir the cold water. In this state, 10 g of each of the cocoa powder compositions of Examples 1 and 12 to 18 was gently dropped into cold water, and the cocoa powder composition was dispersed in 10 seconds, 20 seconds, 30 seconds, 40 Dispersibility was evaluated by checking separately after 2 seconds. After 40 seconds, a sample that reached evaluation 4 was judged to be appropriate as a product. The results are shown in Table 5.

  When olive oil, rice bran oil, soybean oil, rapeseed oil, sunflower oil, safflower oil and cottonseed oil are blended, sucrose laurate is not dissolved at low temperatures and white turbidity is produced (Table 5 Examples) 12-18) When heated again to 80 ° C., it returned to a dissolved state and could be used without any problem. Further, the dispersibility of the cocoa powder compositions of Examples 1 and 12 to 18 in cold water was also good.

[Evaluation of dispersibility of cocoa powder composition in cold water, etc.]
In this test, the oil and fat composition of Example 1 was blended to produce a cocoa powder composition with a blend similar to that of the actual product, and the dispersibility in cold water and cold milk was compared with a commercially available cocoa powder composition.

  Add 100 parts by weight of low fat cocoa powder with 10-12% cocoa butter (fat), 394 parts by weight of sugar and 1 part by weight of fragrance, and use beater with Kenmix (model number: KM-005 manufactured by Aikosha Seisakusho). The mixture was stirred at 1.5 speed for 1 minute, and then 5 parts by weight of the oil and fat composition of Example 1 or MCT was added. The mixture was further stirred at 1.5 speed for 10 minutes, and the cocoa powder composition of Example 19 and Comparative Example 6 was added. Got.

  Add 100 parts by weight of high fat cocoa powder with 20-24% cocoa butter (fat), 250 parts by weight of sugar, 1 part by weight of fragrance, 141.5 parts by weight of creaming powder, and Kenmix (model number: KM-005 Aiko) (Made by Sato Seisakusho Co., Ltd.) using a beater and stirring at 1.5 speed for 1 minute, adding the oil composition of Example 1 or 7.5 parts by mass of MCT, and further stirring at 1.5 speed for 10 minutes. 20 and Comparative Example 7 cocoa powder compositions were obtained.

  About the obtained cocoa powder composition (Examples 19 and 20, Comparative Examples 6 and 7) and the cocoa powder compositions (Comparative Examples 8 and 9) of commercial products A and B recommended to be drunk with cold milk A test for confirming dispersibility in cold water and a test for confirming dispersibility in cold milk were performed.

(Confirmation test for dispersibility in cold water)
In a 200 ml beaker, 100 ml of cold water adjusted to 5 ° C. was weighed, and a magnetic stirrer was placed and rotated at 200 rpm to stir the cold water. In this state, 10 g of each of the cocoa powder compositions of Examples 19 and 20 and Comparative Examples 6 to 9 was gently dropped into cold water, and the state in which the cocoa powder composition was dispersed after 10 seconds, after 20 seconds, Second and after 40 seconds, the dispersibility was evaluated. After 40 seconds, a sample that reached evaluation 4 was judged to be appropriate as a product. The results are shown in Table 6.

(Confirmation test of dispersibility for cold milk)
In a 200 ml beaker, 100 ml of cold milk adjusted to 5 ° C. was placed, and 10 g of the cocoa powder compositions of Examples 19 and 20 and Comparative Examples 6 to 9 were gently dropped there. The time until complete settling was measured. Thereafter, the milk was stirred 20 times with a spatula to confirm the dispersibility of the cocoa powder composition in the milk. The results are shown in Table 6.

  The cocoa powder compositions of Example 19 and Example 20 are superior to the commercial products A (Comparative Example 8) and B (Comparative Example 9) in both dispersibility in cold water and dispersibility in cold milk. (Table 6). Moreover, there was no abnormality in the deliciousness of the cold water cocoa using the cocoa powder composition of Example 19 and Example 20, and cocoa milk. When MCT was used instead of the oil / fat composition, the cocoa powder composition could not be dispersed (Comparative Examples 6 and 7).

[Evaluation of imparting sedimentation property to water using an oil and fat composition]
In this test, creaming powder and powdered fats and oils were targeted as representative examples of powders that hardly settled in water, and the fats and oils composition of Example 1 was blended with these powders to evaluate the sedimentation property with respect to water. In addition, as a comparison of sedimentation properties, as shown in Table 7, the oil and fat composition (Comparative Example 10) consisting of MCT and diglycerin monooleate and not containing sucrose laurate, and only MCT were used as fat and oil. A composition (Comparative Example 11) was prepared.

(Preparation of sedimentation evaluation powder)
492.5g of creaming powder and powdered fats and oils were put into a Kenmix container, and 7.5g of the fats and oils compositions of Example 1 or Comparative Examples 10 and 11 were dripped there. Then, after using a beater with Kenmix (model number: KM-005, manufactured by Aikosha Seisakusho) and stirring for 10 minutes at 1.5 speed, a powder for sedimentation evaluation was obtained. As the powdered fats and oils, TP-9 (processed oil and fat powder of rapeseed oil manufactured by NOF Corporation) and spray fat PM (processed oil and fat powder of palm oil manufactured by Riken Vitamin Co., Ltd.) were used. Tables 8 to 10 show the composition of the powder for sedimentation evaluation.

(Confirmation test for sedimentation in water)
In a 300 ml beaker, 200 ml of water adjusted to 20 ° C. was weighed, and a 4 cm long magnetic stirrer was placed and rotated at 400 rpm to stir the water. In this state, each of the powders of Examples 21 to 26 and Comparative Examples 12, 13, 15, 16, 18, 19, 21, 22, 24, 25, 27, and 28 was gently dropped into water by 10 g. The time until the body settled was measured. Moreover, the sedimentation confirmation test of creaming powder and powdered fats and oils which do not mix an oil-fat composition was also performed as a comparison (Comparative Examples 14, 17, 20, 23, 26, 29). The results are shown in Tables 8-10.

  By preliminarily mixing the oil / fat composition of the present invention (Example 1) with powders such as creaming powder and powdered oil / fat, it became easy to precipitate these powders into water (Examples 21 to 26). . This sedimentation effect was also observed by mixing the oil and fat compositions of Comparative Examples 10 and 11 with these powders (Comparative Examples 12 to 29), but more remarkable in the oil and fat composition of the present invention (Example 1). The effect was recognized.

[Summary of Examples]
From the results of the above examples, the oil and fat composition of the present invention can provide a cocoa powder composition that can exhibit dispersibility in cold water or cold milk equivalent to or higher than that of a commercially available product. . Moreover, if it is the oil-fat composition of this invention, it is easier to settle the powder which is hard to settle in water, such as creaming powder and powdered fats and oils. Furthermore, such a cocoa powder composition of the present invention having good dispersibility could be produced without using an alcohol and without using a fluidized bed granulation method that requires a dedicated machine. .

  As mentioned above, although preferred embodiment of this invention was described in detail, this invention is not limited to this example. It is obvious that a person having ordinary knowledge in the technical field to which the present invention pertains can come up with various changes or modifications within the scope of the technical idea described in the claims. Of course, it is understood that these also belong to the technical scope of the present invention.

Claims (8)

30% to 99% by weight of fats and oils;
1% to 55% by weight of a polyglycerol fatty acid ester,
0.1% by weight to 25% by weight of a sucrose laurate containing a monoester;
Including
The polyglycerin fatty acid ester is diglycerin monooleate, diglycerin mono-dioleinate, diglycerin monolaurate, pentaglycerin trioleate, pentaglycerin monooleate, pentaglycerin monolaurate and decaglycerin. An oil / fat composition containing any of pentaoleate.   The fats and oils are vegetable oils and fats, animal fats and oils, fractionated oils of the vegetable fats and oils, oils and fats obtained by hydrogenating the vegetable fats and oils, the animal fats and oils, the oils and fats, the vegetable fats and oils, the animal fats and oils, the fractionated oils or 2. The oil and fat composition according to claim 1, comprising one or more of the hydrogenated oils and fats obtained by transesterification, or a medium-chain fatty acid triglyceride. 3.   The vegetable oils are soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, wheat germ oil, olive oil and rice oil. The oil / fat composition according to claim 1 or 2, wherein the animal oil / fat comprises any of beef tallow, lard, fish oil, and milk fat.   The oil and fat composition according to any one of claims 1 to 3, wherein the oil or fat includes any of medium chain fatty acid triglycerides, olive oil, rice oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, and cottonseed oil. .   The oil-and-fat composition in any one of Claims 1-4 whose monoester content of the said sucrose lauric acid ester is 1 mass% or more. The oil and fat composition according to any one of claims 1 to 5,
A cocoa powder composition comprising: cocoa powder. A mixing step of mixing a powder containing cocoa powder and the oil and fat composition according to any one of claims 1 to 5 to obtain a mixture;
The manufacturing method of a cocoa powder composition including the stirring process of stirring the said mixture after the said mixing process.   The said mixing process is a manufacturing method of the cocoa powder composition of Claim 7 which is a process of mixing the said fats and oils composition with the said powder.